Hey Tom and others, thanks first of all for the thread and research.
I tend to lean toward a simple, canned/peeled whole tomato sauce, with the tomatoes usually removed from the puree for milling, and then I discard the puree (unless the puree tastes sweet and clean to me, and doesn't seem too watery).
However, as I try to up my pizza game in my sad, normal home oven, I have been going over as many of the threads here as I can. I also noticed on Jeff Varasano's lovingly written page(http://www.varasanos.com/PizzaRecipe.htm
) that he will occasionally rinse his canned tomatoes to cleanse them of the bitter acid and thereby increase the overall sweetness.
Do any of you guys do that? Any luck with it? And if so, do you mind explaining the process? I admit I am slightly confused by his description. I imagine he takes the tomatoes and discards the puree. He puts the whole tomatoes in a fine mesh strainer, discarding whatever liquid drains from the tomatoes. Then he pours fresh water on top of the tomatoes, doing this two or three times until the water that comes through the strainer is no longer bitter?
But won't the tomatoes lose their flavor if he keeps dumping water on them?
Anyway, interesting thread. Thanks.